• Scopus
  • CA
  • DOAJ
  • FSTA
  • JST
  • 北大核心期刊
  • 中国科技核心期刊CSTPCD
  • 中国精品科技期刊
  • RCCSE中国核心学术期刊
  • 中国农业核心期刊
  • 中国生物医学文献服务系统SinoMed收录期刊
中国精品科技期刊2020

果蔬发酵液中3株乳杆菌的体外功能特性研究

周笑犁 王艳丽 吴承木 朱光旭 潘满林

周笑犁,王艳丽,吴承木,等. 果蔬发酵液中3株乳杆菌的体外功能特性研究[J]. 食品工业科技,2022,43(23):119−126. doi:  10.13386/j.issn1002-0306.2022020225
引用本文: 周笑犁,王艳丽,吴承木,等. 果蔬发酵液中3株乳杆菌的体外功能特性研究[J]. 食品工业科技,2022,43(23):119−126. doi:  10.13386/j.issn1002-0306.2022020225
ZHOU Xiaoli, WANG Yanli, WU Chengmu, et al. Study on in Vitro Functional Characteristics of Three Strains of Lactobacillus in Fruit and Vegetable Fermentation Broth[J]. Science and Technology of Food Industry, 2022, 43(23): 119−126. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020225
Citation: ZHOU Xiaoli, WANG Yanli, WU Chengmu, et al. Study on in Vitro Functional Characteristics of Three Strains of Lactobacillus in Fruit and Vegetable Fermentation Broth[J]. Science and Technology of Food Industry, 2022, 43(23): 119−126. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020225

果蔬发酵液中3株乳杆菌的体外功能特性研究

doi: 10.13386/j.issn1002-0306.2022020225
基金项目: 贵州省科技计划项目(黔科合基础-ZK[2022]重点005;黔科合基础-ZK[2022]一般016);贵阳学院专项资金[GYU-KY-[2022]]。
详细信息
    作者简介:

    周笑犁(1985−),女,博士,教授,研究方向:食品加工副产物高值化利用,E-mail:lizi008009@126.com

  • 中图分类号: TS255.1

Study on in Vitro Functional Characteristics of Three Strains of Lactobacillus in Fruit and Vegetable Fermentation Broth

  • 摘要: 以果蔬自然发酵液中分离得到的3株乳杆菌(Lactobacillus)为对象,通过测定表面疏水性、自身凝聚率分析乳杆菌的表面特性;以DPPH自由基、ABTS自由基清除能力和铁还原能力为指标,分析3株乳杆菌的体外抗氧化能力差异;以降解胆固醇及亚硝酸盐为指标,评价乳杆菌的功能活性。结果表明:3株菌中,L3的表面疏水性和自身凝聚力均表现良好,分别为57.7%和95.2%(24 h);3株菌的上清液具有很强的DPPH自由基清除率(>90%)、羟自由基清除率(>68%)及还原能力(>1.0),其中L1和L3的上清液具有更强羟自由基清除率,近90%,L2则具有较强的抗脂质过氧化能力(>37%);乳杆菌在48 h内几乎完全降解200 mg/L NaNO2;3株菌上清液均有较好的胆固醇降解能力(>19%),其活性物质主要为蛋白质和多糖类物质。综上所述,果蔬发酵液中分离所得的3株乳杆菌表现出了良好的益生特性,可为开发功能性发酵食品奠定坚实的基础。
  • 图  1  乳杆菌的表面特性

    Figure  1.  Surface properties of Lactobacillus

    注:图A中不同字母表示差异显著(P<0.05),图5图7同;图B中三株菌之间差异显著性用大写字母表示(P<0.05),同一菌株在不同时间点的差异显著性用小写字母表示(P<0.05);图3同。

    图  2  3株乳酸杆菌的体外抗氧化能力

    Figure  2.  Antioxidant capacity of 3 strains of Lactobacillus in vitro

    注:图A:DPPH自由基的清除率,图B:羟基自由基清除率,图C:抗脂质过氧化率,图D:还原能力;上清液与菌体样品间的差异性显著(P<0.05)用小写字母表示,三株菌之间差异显著性用大写字母表示(P<0.05);图6同。

    图  3  3株乳杆菌对亚硝酸盐降解能力

    Figure  3.  Degradation ability of 3 strains of Lactobacillus to nitrite

    图  4  3株乳杆菌对不同浓度亚硝酸盐的降解情况

    Figure  4.  Degradation ratio of NaNO2 by Lactobacillus under different concentration of NaNO2

    图  5  菌悬液体外胆固醇降解率

    Figure  5.  Cholesterol degradation rate of bacterial suspension in vitro

    图  6  上清液和菌体重悬液对胆固醇的降解能力

    Figure  6.  Cholesterol degradation ability of supernatant and bacterial suspension

    图  7  L1上清液不同组分对胆固醇的降解能力

    Figure  7.  Cholesterol degradation ability of different components of L1 supernatant

  • [1] 郗梦露, 张兴吉, 葛武鹏. 西部乳源乳酸菌胆盐解离能力筛选及其性能评价[J]. 中国食品学报,2020,20(10):280−289. [XI M L, ZHANG X J, GE W P. Screening and evaluation of the bile salt deconjugation ability of milk-derived lactic acid bacteria from the western of China[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(10):280−289. doi:  10.16429/j.1009-7848.2020.10.034
    [2] ZHANG H P, XU J, WANG J G, et al. A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China[J]. Food Contral,2008,19(6):578−586. doi:  10.1016/j.foodcont.2007.06.010
    [3] 张哲, 刘小鸣, 陈卫. 内蒙古传统发酵驼乳中乳酸菌和酵母菌的分离鉴定及其生物多样性分析[J]. 中国食品学报,2018,18(7):230−238. [ZHANG Z, LIU X M, CHEN W. Isolation and identification of lactic acid bacteria and yeast and biodiversity analysis of traditional fermented camel milk in Inner Mongolia[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(7):230−238. doi:  10.16429/j.1009-7848.2018.07.028
    [4] CAVALCANTE R G S, ALBUQUERQUE T M R, LUNA FREIRE M O, et al. The probiotic Lactobacillus fermentum 296 attenuates cardiometabolic disorders in high fat diet-treated rats[J]. Nutrition, Metabolism and Cardiovascular Diseases,2019,29(12):1408−1417. doi:  10.1016/j.numecd.2019.08.003
    [5] SHI Y, CUI X, GU S, et al. Antioxidative and probiotic activities of lactic acid bacteria isolated from traditional artisanal milk cheese from northeast China[J]. Probiotics and Antimicrobial Proteins,2019,11(4):1086−1099. doi:  10.1007/s12602-018-9452-5
    [6] SEO D J, JUNG D, JUNG S, et al. Inhibitory effect of lactic acid bacteria isolated from kimchi against murine norovirus[J]. Food Control,2020,109:106881. doi:  10.1016/j.foodcont.2019.106881
    [7] MUHIALDIN B J, ALGBOORY H L, KADUM H, et al. Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against aspergillus flavus in maize seeds[J]. Food Control,2020,109:106898. doi:  10.1016/j.foodcont.2019.106898
    [8] 王英, 周剑忠, 李清, 等. 植物乳杆菌SD-7的分离鉴定及其亚硝酸盐降解特性[J]. 中国食品学报,2016,16(7):97−104. [WANG Y, ZHUO J Z, LI Q, et al. Isolation and identification of Lactobacillus plantarum strain SD-7 and nitrite degradation characteristics[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(7):97−104. doi:  10.16429/j.1009-7848.2016.07.014
    [9] 张奕吉, 杜磊, 谢静莉. 植物乳杆菌X7021吸附重金属和降解亚硝酸盐能力的研究[J]. 食品安全质量检测学报,2021,12(12):4786−4792. [ZHANG Y J, DU L, XIE J L. Study on the ability of Lactobacillus plantarum X7021 in the adsorption of the heavy metals and degradation of nitrite[J]. Journal of Food Safety & Quality,2021,12(12):4786−4792. doi:  10.19812/j.cnki.jfsq11-5956/ts.2021.12.012
    [10] 陈思敏, 罗彤晖, 费永涛, 等. 蜡样芽孢杆菌Bacillus cereus LJ01中亚硝酸盐还原酶的基因克隆、表达和纯化[J]. 食品科学,2018,39(6):69−74. [CHEN S M, LUO T H, FEI Y T, et al. Cloning, expression and purification of nitrite reductase gene from Bacillus cereus LJ01[J]. Food Science,2018,39(6):69−74. doi:  10.7506/spkx1002-6630-201806012
    [11] 黄燕燕, 刘冬梅, 邝嘉华, 等. 植物乳杆菌DMDL 9010降解亚硝酸盐特性及其相关基因挖掘[J]. 现代食品科技,2021,37(11):14−24,184. [HUANG Y Y, LIU D M, KUANG J H, et al. Characterization of nitrite degradation and mining related genes of Lactiplantibacillus plantarum DMDL 9010[J]. Modern Food Science and Technology,2021,37(11):14−24,184.
    [12] ZHOU X, GUAN Q, QIN Y, et al. Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes[J]. Food Science and Technology,2022(42):e63520.
    [13] 覃志成, 周笑犁, 吴承木, 等. 番茄自然发酵液中乳酸杆菌的分离鉴定及对模拟胃肠环境的耐受性[J]. 食品与生物技术学报, 2022.

    QIN Z C, ZHOU X L, WU C M, et al. Isolation and identification of Lactobacilli in tomato natural fermentation broth and tolerance to simulated gastrointestinal environment[J]. Journal of Food Science and Biotechnology, 2022.
    [14] 龚虹, 王海霞, 马征途, 等. 乳酸菌粘附力与生物膜、疏水性和自凝集特性的研究[J]. 中国微生态学杂志,2016,28(9):1026−1030. [GONG H, WANG H X, MA Z T, et al. Biofilm hydrophobicity and auto-agglutination properties of five Lactobacillus strains[J]. Chinese Journal of Microecology,2016,28(9):1026−1030. doi:  10.13381/j.cnki.cjm.201609008
    [15] 刘佳, 卜子晨, 费苏, 等. 高黏附罗伊氏乳杆菌的筛选及其益生特性评价[J]. 工业微生物,2021,51(3):36−41. [LIU J, BU Z C, FEI S, et al. Screening of Lactobacillus reuteri and evaluation of its prebiotic properties[J]. Industrial Microbiology,2021,51(3):36−41. doi:  10.3969/j.issn.1001-6678.2021.03.006
    [16] 于金慧, 刘云鹏, 徐贵祎, 等. 鲍芹根际乳酸菌的筛选及耐受性和抗氧化能力评价[J]. 山东农业科学,2019,51(11):74−80. [YU J H, LIU Y P, XU G W, et al. Screening and evalution of tolerance and antioxidant capacity of Lactobacillus in baoqin rhizosphere[J]. Shandong Agricultural Sciences,2019,51(11):74−80.
    [17] 刘江, 程群, 王振兴, 等. 云南乳饼中乳酸菌的筛选及其功能活性[J]. 食品与发酵工业,2020,46(4):160−166. [LIU J, CHENG Q, WANG Z X, et al. Screening and functional activity of lactic acid bacteria in Yunnan milk cake[J]. Food and Fermentation Industries,2020,46(4):160−166. doi:  10.13995/j.cnki.11-1802/ts.022627
    [18] 任大勇, 宫圣洁, 周亭亭, 等. 朝鲜族辣白菜中益生性乳酸菌的筛选及其功能特性[J]. 中国食品学报,2018,18(7):76−82. [REN D Y, GONG S J, ZHOU T T, et al. Screening and functional characteristics of Lactobacillus from spicy cabbage[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(7):76−82. doi:  10.16429/j.1009-7848.2018.07.010
    [19] 吕嘉枥, 王霄鹏, 闫亚梅, 等. 十株益生菌发酵液降脂能力研究[J]. 陕西科技大学学报(自然科学版),2016,34(2):123−127, 133. [LÜ J L, WANG X P, YAN Y M, et al. Research on lipid-lowering ability of the ten strains of probiotic fermentation broth[J]. Journal of Shaanxi University of Science & Technology,2016,34(2):123−127, 133.
    [20] 万婧倞. 海洋源降胆固醇乳酸菌的筛选及其功能研究[D]. 厦门: 自然资源部第三海洋研究所, 2020.

    WAN J Q. Screening and functional study of cholesterol-loeing lactic acid bacteria from marine resources[D]. Xiamen: Third Institute of Oceanography, Ministry of Natural Resources, 2020.
    [21] 王惋, 侯俊财, 于彤, 等. 具有抗氧化和抑菌能力的益生性乳酸菌筛选及鉴定[J]. 食品与发酵工业,2020,46(3):43−49. [WANG W, HOU J C, YU T, et al. Screening and identification of probiotic lactic acid bacteria strain with antioxidative and antimicrobial abilities[J]. Food and Fermentation Industries,2020,46(3):43−49. doi:  10.13995/j.cnki.11-1802/ts.021918
    [22] YANG J, JI Y, PARK H, et al. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel)[J]. International Journal of Food Microbiology,2014,191(1):164−171.
    [23] CHEN Y, XIE M Y, NIE S P, et al. Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum[J]. Food Chemistry,2008,107(1):231−241. doi:  10.1016/j.foodchem.2007.08.021
    [24] 刘倩霞, 刘东, 张俊, 等. 2种蛋白酶酶解曲拉干酪素条件优化及抗氧化性比较[J]. 食品科学,2019,40(8):225−234. [LIU Q X, LIU D, ZHANG J, et al. Optimization of hydrolysis conditions of Qula casein with two proteases and comoarative antioxidant activity of hydrolysates[J]. Food Science,2019,40(8):225−234. doi:  10.7506/spkx1002-6630-20180428-366
    [25] 丁丽丽, 吕欣然, 高永悦, 等. 鱼肠道中抗氧化活性乳酸菌的筛选及鉴定[J]. 食品科学,2021,42(10):127−132. [DING L L, LÜ X R, GAO Y Y, et al. Screening for and identification of lactic acid bacteria with antioxidant activity from the intestinal tract of fish[J]. Food Science,2021,42(10):127−132. doi:  10.7506/spkx1002-6630-20200328-414
    [26] 王曦, 许晓燕, 余梦瑶, 等. 乳酸菌的保健功能及其作用机制研究进展[J]. 中国乳品工业,2010,38(9):38−41. [WANG X, XU X Y, YU M Y, et al. Research on Lactobacillus’ health function and probale mechanism[J]. China Dairy Industry,2010,38(9):38−41. doi:  10.3969/j.issn.1001-2230.2010.09.011
    [27] 刘洋, 郭宇星, 潘道东. 4种乳酸菌体外抗氧化能力的比较研究[J]. 食品科学,2012(11):25−29. [LIU Y, GUO Y X, PAN D D. Comparative antioxidant activity of four species of lactic acid bacteria in vitro[J]. Food Science,2012(11):25−29.
    [28] 王悦齐, 李来好, 蔡秋杏, 等. 分离自腌干鱼的抗氧化发酵菌株的筛选及鉴定[J]. 南方水产科学,2016,12(3):74−83. [WANG Y Q, LI H L, CAI Q X, et al. Screening and identification of antioxidant starter culture strains from salated dried fish[J]. South China Fisheries Science,2016,12(3):74−83. doi:  10.3969/j.issn.2095-0780.2016.03.010
    [29] 鄢梦洁, 卢海强, 李晨, 等. 一株益生特性优良的干酪乳杆菌的筛选[J]. 食品科技,2016,41(8):8−13. [YAN M J, LU H Q, LI C, et al. Screening of Lactobacillus casei 05-20 with potential probiotic properties[J]. Food Science and Technology,2016,41(8):8−13. doi:  10.13684/j.cnki.spkj.2016.08.008
    [30] AMANATIDOU A, SMID E J, BENNIK M H, et al. Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations[J]. Fems Microbiology Letters,2001,203(1):87−94. doi:  10.1111/j.1574-6968.2001.tb10825.x
    [31] 刘丽莉, 董铁有, 杨协立. 6种乳酸菌降解胆固醇的体外试验[J]. 河南科技大学学报(自然科学版),2005(6):85−88, 1−2. [LIU L L, DONG T Y, YANG X L. Research on LAB degrading cholesterol[J]. Journal of Henan University of Science and Techno-logy (Natural Science),2005(6):85−88, 1−2. doi:  10.15926/j.cnki.issn1672-6871.2005.06.024
    [32] 林斌, 黄菊青, 官雪芳, 等. 植物乳杆菌HLX37降胆固醇活性研究[J]. 食品工业科技,2016,37(20):179−182,188. [LIN B, HUANG J Q, GUAN X F, et al. Cholesterol-lowering activity of Lactobacillus plantarum HLX37 in vitro and in vivo[J]. Science and Technology of Food Industry,2016,37(20):179−182,188. doi:  10.13386/j.issn1002-0306.2016.20.027
    [33] 韦云路, 刘义, 王瑶, 等. 3株益生菌体外降胆固醇能力及体内降血脂效果评价[J]. 食品科学,2017,38(23):129−134. [WEI Y L, LIU Y, WANG Y, et al. Cholesterol-lowering ability in vitro and hypolipidemic effect in vivo of three probiotic strains[J]. Food Science,2017,38(23):129−134. doi:  10.7506/spkx1002-6630-201723021
  • 加载中
图(7)
计量
  • 文章访问数:  36
  • HTML全文浏览量:  8
  • PDF下载量:  6
  • 被引次数: 0
出版历程
  • 收稿日期:  2022-02-25
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

目录

    /

    返回文章
    返回

    重要通知

    1、快速见刊:客座主编专栏征稿-食源性功能物质挖掘及评价
           2、喜讯 :《食品工业科技》被DOAJ数据库收录!
           3喜报:《食品工业科技》世界期刊影响力稳居Q2区
           4、祝贺:《食品工业科技》中国期刊影响力稳居Q1第二名